Sensory characteristics of low sodium dry-cured beef and their relation to odor intensity and electronic nose signals-Reference-Cited by-同舟云学术

Sensory characteristics of low sodium dry-cured beef and their relation to odor intensity and electronic nose signals

Published:2020-01-01 Issue:1 Volume:23 Page:116-126
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Liu Shixin¹,Zhang Yawei¹,Harlina Putri Widyanti¹,Zhou Guanghong¹,Peng Zengqi¹

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, National Centre of Meat Quality and Safety Control, No. 1 Weigang, Nanjing Agricultural University, Nanjing, China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1708927

Reference45 articles.

1. Global, regional and national sodium intakes in 1990 and 2010: a systematic analysis of 24 h urinary sodium excretion and dietary surveys worldwide

2. A sensometric approach to the development of mortadella with healthier fats

3. Sensory and physicochemical characteristics of low sodium salami

4. Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

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